I'm new to cooking and I just find some trouble understanding these two terms (probably because english is my second language ?).
I have tried google but I couldn't find something that would give a clear and concise definition.
Spice – whole vs ground spices
spices
Related Solutions
This information should be indicated on the label: sweet, sweet&sour, spicy, smoked...
Generic paprika is sweet and will probably not have much flavor (that is why paprika can be used in paella together with saffron - see this question)
Nuts are much tastier when they are roasted. Dehydrating may be ok but it will not do the same thing for their flavor or texture.
Nuts have a lot of oil but there is not enough on their exterior for powders to stick to. Of course some of the powder would stick anyway- and with parmesan even more would when the cheese melted. If you are ok with a milder flavor and a lot of powder left in the bowl when you eat them then you could try to use less or no oil.
It is possible that you could make it work with some other liquid other than oil but oil tastes good and won't dry out. Additionally for spicy peanuts, capsaicin is soluble in fat so the oil will actually be intensified.
I don't know about an easier/less messy way because I don't consider this to be particularly difficult or messy. Just toss nuts with oil, then powder, spread on a pan and bake. Doesn't get much simpler than that.
Another alternative that has become popular is kettle roasted nuts.
The nuts are cooked in a large kettle with an agitator to keep them from settling and burning. Usually they also candied. The process is much stickier and flavorings adhere much better.
At home, oil popcorn poppers with agitators are available that can beautifully make kettle roasted nuts. Manual versions are sturdy and inexpensive.
Related Topic
- Spice – Which spices should be bought whole vs. ground
- Spice – reason for storing ground spices separately (unmixed)
- Spice – Saffron and coloration – is there a way to know why it gave the wrong color
- Spice – Cayenne pepper and red pepper flakes? Chili powder
- Spice – whole spices vs garam masala
- Flavor – Is there such a thing as a dish being bland from too many flavors
Best Answer
Spices are vegetable products which add flavor to food. These are mostly fruits/seeds (mustard, cumin, poppy, coriander, fennel, pepper), roots (turmeric, ginger), tree bark (cinnamon) or flower buds (cloves). If it is used to flavor food and it is leafy and green it is a herb, otherwise it's a spice.
Spices are often dried to preserve them and concentrate their flavor. They can be used whole or ground. Ground spices are simply the whole spice turned into a powder. Whole spices keep their flavor longer than ground, but ground spices are easier to cook with as they take less time for the flavor to go into the food.